Low Carb Egg Buns (Cloud Bread)
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Adapted from: Ladymedic via Food.com (food.com/recipe/347955)
Prep Time: 15 minutes | Bake Time: 1 hour | Yields: 6 buns
Calories: 36 per bun | Carbohydrates: 0.2g per bun
"If I didn't know it was wheat free I never would have guessed!" These cloud-bread style buns are the ultimate low-carb, gluten-free bread substitute — just 36 calories and virtually no carbs per bun. The key technique is stiff egg whites folded gently into the yolk mixture to create a light, airy structure.
Ingredients
- 3 eggs, separated
- 3 Tbsp low-fat ricotta cheese
- 1/4 tsp cream of tartar
- 1 tsp Splenda (or other sugar substitute)
- 1 pinch salt
Instructions
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- Beat the egg whites with the cream of tartar until soft peaks form. Continue beating to stiff peaks.
- In a separate bowl, whisk together the egg yolks, ricotta cheese, Splenda, and salt until smooth.
- Take one-third of the stiff egg white mixture and fold it into the egg yolk mixture to lighten it.
- Gently fold the yolk mixture into the remaining egg white mixture until just combined — be careful not to deflate the whites.
- On the prepared baking sheet, form six equal mounds of the mixture.
- Bake at 300°F for 1 hour until set and lightly golden.
Nutrition Facts (per bun): Calories: 36 | Fat: 2.3g | Carbohydrates: 0.2g | Protein: 3.1g
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